Soup and Salad

There were two recipes in the newspaper that I wanted to try and decided to do both at the same time. One was a steak and salsa salad and the other one was for clam chowder.  I don't know if many people would think of having them together.  One is considered a New England dish and the other has elements of tacos in a salad.   They were both good and neither one was a full dinner, maybe a lunch though.  

Shortcut New England Clam Chowder

6 servings

4 slices bacon

2 T. unsalted butter

2 cloves garlic, minced

1 onion, diced

1/2 tsp. dried thyme

3 T. AP flour

1 C. Milk

1 C. Veg. stock

2 (6.5 oz) cans chopped clams, juices reserved

1 bay leaf

2 russet potatoes, peeled and diced

1 C. half and half

Kosher salt and fresh ground pepper to taste

2 T. chopped fresh parsley leaves for garnish

Hea large stockpot over med. high heat, Add bacon and cook until brown and crispy, about 6 to 8 minutes.  Transfer to paper lined paper plate, reserving  1T. fat in stockpot.

Melt butter, add garlic & onion, stirring frequently  until onions are translucent, about 2 to 3 min.  add & cook thyme until fragrant, about 1 min. 

Whisk in flour until lightly browned. Gradually whisk in milk and veg. stock clam juice and bay leaf. Whisk constantly until slightly thickened then add potatoes. Reduce heat and simmer potatoes until tender, about 12-15 min.

Stir in half & half and clams  until heated through.  Taste and adjust salt and pepper.

Serve immediately, garnished with bacon and parsley.

Notes: Canned clams are fully cooked so don’t add them too soon or they will become rubbery.  Storage:  Cool to room temp., refrigerate in air-tight container up to 3 days. Will improve in flavor the next day.

When re-heating, use low heat to avoid curdling the cream.  If the chowder thickens too much, add a splash of milk or stock. It does not freeze well 

Steak and Salsa Salad 4 servings

 1 tsp. chili powder

1/4 tsp. salt

1 lb boneless sirloin steak, sliced 3/4 inch thick after cooking

1/2 head of lettuce, halved.

1 c. fresh salsa + additional ( Used Pico de Gallo 

1 avocado’ pitted, peeled, cut into 3/4 inch chunks ( near-by Mexican grocery always                                                                                     has ripe ones, ready to use)

1/2 C. sour cream

lime wedges, optional

12-inch non stick skillet, sprayed cooking oil, add steak that has been rubbed-both sides, with chili- salt mixed together. Cook to desired donnas, slice as in ingr. list. Arrange over lettuce, top with salsa & avocado . + Dollop sour cream & optional lime juice. Additional salsa on the side.